For years, I've been making Turkish (or, should we say, Mediterrannean) coffee for myself. I bought the grinders and a hand-painted china demi tasse set (with matching tray) from a Turkish friend's shop. The secret is probably not only in the bean but also the grind...it must be powdery fine, much finer than espresso grind. I've never had any problem with any of the sediment getting in the way; it's so fine, it forms a layer of "silt" on the bottom and pretty much stays there. Ugher (my friend) and I have argued over the best beans to use (I can't readily get Brazilian beans where I live, and it seems many Mid-Easterners prefer a healthy dose of them in the coffee), and I only let the coffee just come to a boil a couple of times (NOT a thorough boil, which makes it too thin and bitter for my taste). And that's about it. It takes a bit of practice, but it's well worth it.

As a Turk, I've to confess that I discovered Turkish coffee very late! I started to brew and drink Turkish coffee, while I was living in the States :)

Now, I cannot live without Turkish coffee. Why?? Actually, there are a lot of reasons from its taste to aroma. But, I think the main reason lies on the life-style that is represented by Turkish coffee. To me it's not just a coffee... It's something that is whispering "stop what you're doing in a hectic day, take a moment, look around, talk to your friends, and simply enjoy the life."

I'm writing a blog about Turkish coffee. It'll be nice, if you guys can take a look at it and share your comments. Mahir's Turkish Coffeehouse

Hey, how do you make it chocolate? A friend of mine has recently turned me into a fan of this kind of coffee (she is a total nerd for coffee and getting me to try different things, since I'm all about caffeine). I like how its preparation and drinking is something of a ceremony, instead of just throwing some cheap grinds in a pot and letting it drip. I'd love to hear more tips or ideas so we can try them out.

I have a couple of comments about Turkish coffee. First of all, I have heard it said that there is a reason that it has not gained more popularity with coffeeGEEKS in general. Basically, you're way overheating the coffee and basically burning it to where as in which you cannot taste the nuances and different flavors that beans coming from different terroirs (terroirs?) have to offer. That being said, I love Turkish coffee. I think that it produces a flavor all of its own and I really enjoy the ritual of making it and the wow factor that you can get from guests when entertaining by showing them something new. Here is a big mistake I have made when I began to brew turkish coffee. I purchased a stainless steel Ibrik. Do not do this. The problem with the stainless steel is that it gets hot and then it stays too hot to produce a good foam. You want it to be able to cool down a little if necessary and the stainless just holds in too much of the heat. You need the traditional copper Ibrik for a good Turkish coffee. I thought that my problem was the fact that I was using a glass ceramic cooktop and was shopping for a small propane burner when I came across this guy: http://www.turkishcoffeeworld.com/ He is extemely knowledgable about Turkish coffee and was very friendly. He explained that he even carries the stainless Ibriks because people want them but he highly does not recommend them.

I like middle eastern coffee and will drink it when I can get a good cup. I think the reason it isn't more popular than it is is that most of what is served is drek. Even in Turkey I saw the stuff sold pre-ground in the markets. Us espresso lovers will throw out ground coffee after 15 minutes. The coffee for middle eastern coffee is ground even finer.

If you live near Sunnyvale CA go to Dish Dash resturant. In addition to great food they serve a decient cup. For a real treat with the coffee have a desert which they call baklava crumbles.

Phil

PS: I'll start calling this drink "Turkish Coffee" after the Turkish government owns up to the Armenian holocaust.

Actually I love Turkish coffee. It is a ritual, that's true. Gives you a moment to relax with others. But I find the taste uniquely smooth. It totally lacks the bitterness present often in espresso or moka. It is like a smoother, less biting espresso. Easy to make and real easy to clean up afterward. If you have not tried it I recommend getting an ibrik online--they are inexpensive. They also look cool and make a great addition to your kitchen coffee stuff!

I came across this guy: http://www.turkishcoffeeworld.com/ He is extemely knowledgable about Turkish coffee and was very friendly. He explained that he even carries the stainless Ibriks because people want them but he highly does not recommend them.

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